Side Algerian
Compact view of the recipe's protein, carbs and fat.
In a medium bowl
whisk together egg
parsley
garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time
place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling
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3 macros
Protein
27g
16%
16 % des calories
Carbs
96g
57%
57 % des calories
Fat
20g
27%
27 % des calories
A practical estimate for how much to serve and cook.
Per serving
155g
For the full recipe
310g
forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes
or until lightly browned. Serve warm
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